Loin Of Pork In Red Wine
Succulent pork loin braised in rich red wine, finished with a savory consommé sauce—perfect for a cozy dinner that pairs beautifully with glazed onions and new potatoes.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Season the pork loin and place it in a roasting pan.
- Bake for 2 hours, turning the loin twice.
- Add 1 cup canned beef consommé to the pan and bake an additional 20 minutes.
- Remove the loin from the oven and transfer it to a hot platter.
- Scrape all wine and meat drippings into the pan, allowing the sauce to reduce slightly.
- Serve the pork loin with the sauce, accompanied by glazed onions and oven‑browned new potatoes.
Tips & Substitutions
For enhanced flavor, marinate the pork loin in red wine and herbs for a few hours before cooking. If you don't have beef consommé, chicken broth can be a suitable substitute. Keep an eye on the cooking time, as larger loins may require a bit more time. Consider pairing this dish with a side of Mother'S Beans for a delightful contrast.
Serving Suggestions
Serve the pork loin sliced, drizzled with the reduced sauce, and garnished with fresh parsley. It pairs wonderfully with glazed onions and oven-browned new potatoes. For a complete meal, consider a side of Majestic Spinach Salad to balance the richness of the pork.
Storage & Reheating
Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over low heat, adding a splash of red wine or broth to keep it moist. Alternatively, you can microwave it on low power, covered, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Loin Of Pork In Red Wine contains roughly 543 calories, with 21g protein, 102g carbohydrates, and 17g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (131% of the Daily Value), and vitamin C (87% of the Daily Value). It also contributes 37g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of wine for this recipe?
Yes, you can use any dry red wine that you enjoy drinking. Merlot or Cabernet Sauvignon work well, but avoid overly sweet wines. The key is to choose a wine that complements the flavor of the pork.
What should I do if the pork loin is dry after cooking?
If your pork loin turns out dry, try serving it with the sauce to add moisture. You can also shred the leftover meat and mix it with the sauce for sandwiches or tacos, which will help keep it juicy.
How do I know when the pork is fully cooked?
The best way to check for doneness is by using a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Allow the pork to rest for at least 3 minutes before slicing to ensure it retains its juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).